Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 pound lean ground beef
• 1 tablespoon chili powder
• Kosher salt and freshly ground pepper
• 1 15-ounce can chili beans (do not drain)
• 2 large eggs
• 1/2 cup sour cream, plus more for serving
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup grated sharp cheddar cheese (about 4 ounces)

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Instructions

1. Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
2. Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
3. Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.
4. Photograph by Antonis Achilleos